Israeli Couscous Recipe | Ptitim
Have you evert tried Israeli couscous? Despite the name in English, it is not a type of couscous. In Hebrew it's called ptitim (flakes) and basically, it's toasted pasta in tiny balls. The origin of ptitim is in Israel in the 1950s when rice was scarce due to austerity in Israel. There are many ways to cook Israeli couscous (pearl couscous), but in this recipe I am showing to you the classic way, ptitim with red sauce.
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Ingredients:
1-2 tablespoons Oil
1 Onion, chopped
2 cup Israeli couscous (ptitim)
1 tablespoon Tomato paste
Salt to taste
Pepper to taste
1 teaspoon Paprika
2½ cups (600ml) Water, boiling
Directions:
1. In a pot, heat the oil, when hot, add chopped onion and cook until lightly golden, about 5 minutes.
2. Add the Israeli couscous, tomato paste, salt, pepper, paprika and cook, stirring occasionally, for 2-3 minutes.
3. Add water, stir and cover. Reduce the heat to low, cook for about 6-8 minutes (read package instructions). Turn the heat off, stir, then cover and allow to rest for 5 minutes.
4. Serve!
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How to Cook Couscous
How to Cook Couscous? For more hints & tips, visit blackbookcooking.com
How To Make Couscous
To cook couscous, bring the liquid, olive oil or butter, and salt, if desired, to a boil in a medium saucepan.
Gradually stir in the couscous.
Remove the pan from the heat, cover with the lid, and let stand 5 minutes.
Before serving or using in a recipe, fluff the couscous with a fork.
An Excellent Couscous Recipe:
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Couscous basic and simple recipe
Couscous is a healthy side that you can serve with anything like Chicken vegetable. This classic Turkish style couscous recipe cooks in 15 minutes.
Dress it up,
Herbs: Couscous will always be better with a fresh lift of herbs.
Nuts: Toasted nuts or a few almonds add lovely crunch.
Fruit: Many versions of couscous include dried fruit such as apricots.
How to Cook Couscous | Tesco
Try this easy couscous recipe with freshly-chopped parsley and lemon juice. Add your own flavours to accompany tagine, lamb, or add extras for a tasty lunch or a simple side dish for a summer BBQ.
Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!